Tecay Mango IPA - Beer Recipe - Brewer's Friend

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Tecay Mango IPA

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday April 27th 2019
1.058
1.010
6.3%
51.1
5.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 44.6%
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 44.6%
600 g Flaked Oats600 g Flaked Oats 33 2.2 10.7%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Columbus7 g Columbus Hops Pellet 17 Boil 60 min 15.28 4.5%
25 g Cascade25 g Cascade Hops Pellet 6.5 Boil 30 min 16.03 15.9%
25 g Columbus25 g Columbus Hops Pellet 17 Boil 10 min 19.78 15.9%
25 g Citra25 g Citra Hops Pellet 13 Boil 0 min 15.9%
45 g Citra45 g Citra Hops Pellet 13 Dry Hop 7 days 28.7%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 19.1%
157 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
800 g Mango puree Other Secondary 7 days
10 ml Hydrochloric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 125 g       Temp: 20 °C       CO2 Level: 0.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16.8 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Added the mango puree in after a week of fermentation, then dryed hopped for 3 days with a day cold crash ...

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  • Last Updated: 2019-05-16 15:30 UTC